If you’re craving something dreamy, luscious, and a little fancy without spending hours in the kitchen, this White Chocolate Raspberry Dream Cake is your new best friend. Whether you’re a busy mom juggling a million things or just someone who loves a quick but show-stopping dessert, this recipe is pure magic. Picture juicy raspberries meeting sweet white chocolate in a cake so tender it practically melts in your mouth—trust me, you’ll want to make two.
In Love With This White Chocolate Raspberry Dream Cake
At Milestone Recipes, Miranda believes that food is a celebration of family, memories, and everyday moments. Inspired by afternoons spent baking with her grandmother, this White Chocolate Raspberry Dream Cake captures that same cozy, nostalgic feeling—with a modern twist perfect for today’s busy lifestyles. It’s simple yet elegant, indulgent but approachable, and guaranteed to bring a little sparkle to your day.
Recipe: White Chocolate Raspberry Dream Cake
Ingredients:
Raspberry Filling:
1 ¼ – 1 ½ cups (170g) fresh or frozen raspberries (do not thaw if using frozen berries)
2 tablespoon (25g) granulated sugar
½ teaspoon lemon juice
2 teaspoon (10ml) water
1 ½ teaspoon (4g) cornstarch
Cake Batter:
1 ¾ cups (250g) all-purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoon (84g) unsalted butter, softened
2 tablespoon (30ml) sunflower oil
1 ⅓ cups (265g) granulated sugar
1 ½ teaspoon (7ml) pure vanilla extract
1 large egg at room temperature
2 large egg whites at room temperature
½ cup (120ml) sour cream
½ cup (120ml) whole milk
1 ¼ cups (150g) fresh raspberries
How to Make White Chocolate Raspberry Dream Cake
Make the Raspberry Filling
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir gently until the berries release their juices. Mix water and cornstarch in a small bowl, then stir it into the raspberries. Cook for another minute until thickened. Let it cool completely.
Prepare the Cake Batter
In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, cream butter, oil, and sugar until light and fluffy. Beat in vanilla, then the egg and egg whites one at a time. Add sour cream and milk, mixing until smooth. Gradually add the dry ingredients.
Assemble the Cake
Pour half the batter into a greased 9-inch round cake pan. Spoon half of the raspberry filling on top, swirl gently. Repeat with remaining batter and filling. Sprinkle fresh raspberries over the top.
Bake
Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before slicing.
Tips for the Best Results
Don’t overmix the batter—just until the ingredients are combined. (Your arm and cake will thank you.)
Use fresh raspberries if you can; frozen work too, but don’t thaw them first.
Cool the filling completely or it might make the cake soggy.
If your swirl looks messy, congratulations—you’re doing it right.
Serving Suggestions
Serve this White Chocolate Raspberry Dream Cake slightly warm with a dollop of whipped cream or a drizzle of melted white chocolate. Perfect for brunch, birthdays, or a random Tuesday that just needs a little brightening up.
Recommended Recipes
Here are a few more delightful treats from Milestone Recipes that pair perfectly with your White Chocolate Raspberry Dream Cake:
Churro Cheesecake
Looking for a dessert that’s part churro, part cheesecake, and 100% delicious? This Churro Cheesecake layers cinnamon-sugar goodness with creamy cheesecake filling—a sweet fusion you’ll crave after just one bite.
Lemon Blueberry Cheesecake
Bright, tangy lemon and juicy blueberries make this Lemon Blueberry Cheesecake a fresh, vibrant treat that’s perfect for spring and summer gatherings. Light, luscious, and oh-so-satisfying!
Strawberry Crunch Ice Cream Cake
Celebrate any occasion with this fun and nostalgic Strawberry Crunch Ice Cream Cake, featuring layers of creamy goodness and that irresistible crunchy topping everyone loves.
Notes
Store leftovers tightly covered at room temperature for up to two days or refrigerate for longer freshness.
FAQs
Can I substitute frozen raspberries for fresh ones?
Absolutely. Just don’t thaw them first, or you’ll end up with too much moisture.
How can I store leftover White Chocolate Raspberry Dream Cake?
Wrap it well and store it in the fridge for up to 4 days. Bring to room temperature before serving.
Can I make this cake ahead of time?
Yes, it actually tastes even better the next day after the flavors meld.
Can I use white chocolate chips in the batter?
Definitely! Stir about ½ cup into the batter before baking.
What if I don’t have sour cream?
You can substitute with full-fat Greek yogurt.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready.
Conclusion
This White Chocolate Raspberry Dream Cake isn’t just a dessert; it’s a memory waiting to happen. Miranda still remembers the first time she baked it with her grandmother, their laughter filling the kitchen as they swirled the vibrant raspberry filling through the batter. Every slice feels like a little hug from the past. Try it for yourself—you’ll be creating sweet new memories in no time.
Print
White Chocolate Raspberry Dream Cake
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
Description
This White Chocolate Raspberry Dream Cake is the perfect quick-bake treat for any day you want something a little special.
Ingredients
Raspberry Filling:
1 ¼ – 1 ½ cups (170g) fresh or frozen raspberries (do not thaw if using frozen berries)
2 tablespoon (25g) granulated sugar
½ teaspoon lemon juice
2 teaspoon (10ml) water
1 ½ teaspoon (4g) cornstarch
Cake Batter:
1 ¾ cups (250g) all-purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoon (84g) unsalted butter, softened
2 tablespoon (30ml) sunflower oil
1 ⅓ cups (265g) granulated sugar
1 ½ teaspoon (7ml) pure vanilla extract
1 large egg at room temperature
2 large egg whites at room temperature
½ cup (120ml) sour cream
½ cup (120ml) whole milk
1 ¼ cups (150g) fresh raspberries
Instructions
In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat until the berries release juices. Stir in a cornstarch slurry (water + cornstarch) and cook until thickened. Let cool completely.
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter, oil, and sugar until light and fluffy. Add vanilla, then beat in the egg and egg whites one at a time.
Mix in sour cream and milk until smooth. Gradually add dry ingredients.
Pour half the batter into the cake pan. Spoon half the raspberry filling on top and swirl gently. Repeat with remaining batter and filling. Top with fresh raspberries.
Bake for 30-35 minutes or until a toothpick comes out clean.
Cool completely before serving.
Notes
Use fresh raspberries if available for best flavor.
Don’t thaw frozen berries before using to avoid extra moisture.
Make sure the raspberry filling is fully cooled before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: White Chocolate Raspberry Dream Cake